Ricw wine of Southeast Asia is made from Chinese Starter materials, in which molds, yeasts and bacteria coexist, and saccharification and fermentation are carried out by these organisms. Thirtysix strains of mold, 62 strains of acid-producing bacteria and 100 strains of yeast were isolated from Philippine “Bubod” and “Tapuy”. It was found by identification tests that 3 types of mold, Mucor cirnelloides, Mucor grisecyanus and Rhizopis cohnii, and 2 types of yeast, Saccharomyces cerevisiae responsible for alcohol fermentation and filamentous yeast Sacchromycopsis fibuligera, were dominant. The saccharification activity of the S. fibuligera isolated was higher than that of Rhizopus sp. Therefore, it was concluded that genus Sacchromycopsis plays the main role in saccharification and genus Saccharomyces in alcohol fermentation. Thus, the rice wine made in Philippine mountainous district was made through the parallel fermentation by these 2 yeast genera.